Brain Boosters, Lactose Intolerance, & Vitamin D - Goodness Me!

Brain Boosters, Lactose Intolerance, & Vitamin D




Introduction (00:00 – 01:05):

We have a very special guest joining Janet and Emily: Dr. Kate Rheaume is a naturopathic doctor, health educator, and the author of Vitamin K2 and the Calcium Paradox!

First Segment: Trending Topics

Topic 1 (01:05 – 08:10): Could more leafy greens be the solution to cognitive decline?

As if you needed another reason to eat more spinach! A study published in the journal Neurology finds that healthy seniors who had daily helpings of leafy green vegetables such as spinach, kale and collard greens had a slower rate of cognitive decline. A serving size wasn’t that big either – a half-cup of cooked greens, or a cup of raw greens – and the participants who saw the best results only had 1.3 servings a day! Janet, Emily, and Dr. Kate discuss the implications of this study, and offer some great advice on getting more greens in one’s diet!

  • Do you want to make your leafy greens taste good like Dr. Kate does? Check out the Kale with Onions, Garlic, and Feta recipe on page 372 in Discover the Power of Food.

Link: https://www.npr.org/sections/health-shots/2018/02/05/582715067/eating-leafy-greens-daily-may-help-keep-minds-sharp

Topic 2 (08:10 – 19:22): The many benefits of curcumin for the mind!

More great news for your brain: curcumin has another trial to back up its efficacy! A recent trial suggest that ingesting a safe, bioavailable form of this turmeric extract improves memory performance over an 18-month period in middle-aged and older non-demented adults.

If someone comes from a family with a history of neurodegenerative illnesses, curcumin can be a powerfully important tool to fight back. Bioavailable forms are readily available in products like Natural Factors CurcuminRich, and can be very effective regardless of age!

Link: https://www.sciencedirect.com/science/article/pii/S1064748117305110?via%3Dihub

Second Segment: Audience Questions

Question 1 (21:00 – 29:45): “As part of my attempts to resolve issues with food, I had largely reduced my dairy intake over the last couple of years. Additionally, I just did a lactose tolerance test and it came back positive, that is I am lactose intolerant. However, my symptoms are mild, relatively speaking. My question is twofold. First, do you know/is their research to support that reducing your intake of dairy can actually cause (or trigger) lactose intolerance?

Also, since I've been learning how beneficial full-fat organic dairy products can be for our health, I'd hate to give up dairy if I don't have to. That said, do you know if it's possible to nourish our bodies back to a state of health where they can handle dairy/lactose after being intolerant for a time?”

It is possible to help your body produce the lactase enzyme that will let you digest dairy products that are low in lactose! By taking probiotics that are clinically proven to heal the gut lining (such as Living Alchemy Terrain Probiotics) or include the strain Bifido longum , it is possible to slowly reintroduce foods that contain lactose.

Question 2 (29:45 – 37:03): “In trying to make up for the lack of sunlight this winter, I have increased my dairy intake to get more vitamin D. Is this a good way of getting it? Is vitamin D easily absorbed, or can I help my body make better use of this vitamin?

Vitamin D will help us absorb calcium, but you need other nutrients to help your body process vitamin D! A study was released just last week showing that people with low magnesium levels do not utilize their vitamin D, and vitamin K2 has been shown to work with vitamin D to put calcium into the bones. Taking supplements like Natural Calm Magnesium can ensure you have the magnesium necessary to make vitamin D work, and CanPrev D3 K2 Drops can provide both vitamin D and K2, which work in synergy.

Some foods are very rich in vitamin K2:

  • Certain fermented dairy foods – brie, gouda, Jarlsberg, and certain types of blue cheeses
  • Natto fermented soybean food is the food highest in K2 (though it might be an acquired taste!)
  • Egg yolks from free-range hens
  • Grass-fed butter

Link to study: https://www.sciencedaily.com/releases/2018/02/180226122548.htm 

 


Recipe (37:03 – 39:00): Jerk Chicken and Roasted Sweet Potatoes J

erk chicken:

  • Get chicken (I use boneless thighs or a whole chicken with bones chopped into small pieces)
  • Visit your local African Caribbean grocery store for a jar of jerk paste
  • Coat chicken in a couple tablespoons of jerk paste (it doesn’t take much), marinate overnight.
  • Next day put chicken in crockpot and cook on high for 4-5 hours or grill on BBQ or bake in oven

 

Roasted sweet potatoes:

  • Peel sweet potatoes and cut into 1 inch cubes.
  • Toss with oil and salt
  • Roast at 400F until tender when pierced with a fork and are browned a bit on the outside

Serve chicken and sweet potatoes with whatever greens you have on hand